Sheet Pan Chicken And Potatoes
Sheet Pan Chicken And Potatoes is a fuss-free, healthy one-pan dinner that brings golden oven-roasted potatoes and garlic herb chicken together in under an hour.
Ingredients
- 4 bone-in, skin-on chicken thighs chicken thighs choose pasture-raised or organic for richer flavor
- 1½ pounds baby potatoes (Yukon Gold or red) halved - aim for uniform pieces so they roast evenly
- 3 tablespoons extra-virgin olive oil (or avocado oil) enough to coat chicken and potatoes
- 1½ teaspoons kosher salt cut to 1 teaspoon for lower-sodium diets
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (or sweet paprika) adds a warm, roasted note
- 2 teaspoons dried oregano (or Italian seasoning) swap with 1 tablespoon chopped fresh herbs if you like
- 4 cloves garlic cloves minced - jar-minced works in a pinch
- 1 lemon lemon zested and juiced - optional but brightens the dish
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- Preheat oven to 425°F (218°C). Line a rimmed half-sheet pan with foil or parchment—makes cleanup a breeze.
- In a large bowl, whisk together olive oil, salt, pepper, paprika, oregano, garlic, lemon zest, and juice. This blend is your garlic herb flavor bomb.
- Add halved potatoes to half of the marinade, tossing until each piece is well coated. Spread them out on the sheet pan in a single layer—crowding causes steaming, not roasting.
- Pat chicken thighs very dry with paper towels—dry skin equals crisp skin. Rub the remaining marinade all over the thighs, pressing it under the skin too.
- Nestle chicken skin-side up among the potatoes, leaving a bit of space between pieces. Slide onto the center rack of the oven.
- Bake for 35–40 minutes, until potatoes are fork-tender and chicken reaches 165°F (74°C) internally. Look for golden-brown skin and caramelized edges on the potatoes.
- For extra-crisp chicken skin, switch oven to broil for the final 2–3 minutes—keep an eye on it so nothing burns.
- Remove the pan, let everything rest for 5 minutes (this locks in juices), then sprinkle chopped parsley over the top.
Notes
Tip: For extra-crispy taters, toss them in 1 teaspoon cornstarch before oil.
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